EN ISO 9167-2 : 1997
Withdrawn
Withdrawn
RAPESEED - DETERMINATION OF GLUCOSINOLATES CONTENT - PART 2: METHOD USING X-RAY FLUORESCENCE SPECTROMETRY
Published date
01-12-2013
Publisher
Withdrawn date
08-03-2007
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Foreword
1 Scope
2 Normative references
3 Definition
4 Principle
5 Materials
6 Apparatus
7 Sampling
8 Preparation of samples
9 Procedure
10 Expression of results
11 Precision
12 Test report
Annex A (informative) Statistical results of an
interlaboratory test on rapeseed
Annex B (informative) Bibliography
Annex ZA (normative) Normative references to international
publications with their relevant European publications
Defines a rapid method for determination of the total glucosinolate content of rapeseed using X-ray fluorescence spectrometry (XRF).
| Committee |
TC 307
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Withdrawn
|
| Standards | Relationship |
| DIN EN ISO 9167-2:1997-02 | Identical |
| DIN EN ISO 9167-2 E : 1997 | Identical |
| NF EN ISO 9167-2 : 1997 | Identical |
| ISO 9167-2:1994 | Identical |
| NBN EN ISO 9167-2 : 1997 | Identical |
| NEN EN ISO 9167-2 : 1997 | Identical |
| NS EN ISO 9167-2 : 1ED 1997 | Identical |
| I.S. EN ISO 9167-2:1997 | Identical |
| PN EN ISO 9167-2 : 1999 | Identical |
| BS EN ISO 9167-2:1997 | Identical |
| UNE-EN ISO 9167-2:1998 | Identical |
| EN ISO 664:2008 | Oilseeds - Reduction of laboratory sample to test sample (ISO 664:2008) |
| ISO 9167-1:1992 | Rapeseed — Determination of glucosinolates content — Part 1: Method using high-performance liquid chromatography |
| ISO 664:2008 | Oilseeds — Reduction of laboratory sample to test sample |
| EN ISO 665:2000 | Oilseeds - Determination of moisture and volatile matter content (ISO 665:2000) |
| ISO 5725:1986 | Precision of test methods — Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 542:1990 | Oilseeds — Sampling |
| ISO 665:2000 | Oilseeds — Determination of moisture and volatile matter content |
Summarise
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